I have eyed the stand up lamb cake pan for a couple years now. I wanted to give it a go, but I was afraid it would be too difficult to make. Last spring I was at my local cake supply store, and the owner was making a stand up lamb cake for a customer. I asked her about it, and about the difficulty level. She assured me it wasn’t difficult at all, and her lamb cake looked fantastic! This spring I decided I needed to give it a try myself, so with the stand up lamb cake pan, and Wilton’s Lamb Cake Instructions in hand I did it!
Actually I didn’t follow the Wilton instructions exactly, mostly I skimmed through them, and looked at the images at the Wilton website, then I winged it! I think my lamb cake turned out pretty cute! Here’s what I ended up with:
It really wasn’t difficult, and I didn’t reinvent the wheel, I followed the basic directions, or at least the photos to make the cake. I thought I’d share my directions if you’d like to make your own stand up lamb cake.
How to Make a Stand Up Lamb Cake
- 5 cups pound cake batter (I used this recipe: pound cake recipe)
- Wilton Standup Lamb Pan
- 4 cups decorator icing (My favorite recipe: Butter Cream icing)
- Wilton 1M tip
- small round piping tip
- Wilton #233 tip
- Pastry bags
- pink food color
- black food color
- green food color
- 10 by 10 inch square cake board, or similar size
- cake foil
- flour added no stick cooking spray
1. Preheat your oven to 350`F, and mix up the pound cake according to the package or recipe directions. You’ll want to use a heavier cake like pound cake, instead of regular cake so it will stand up without falling apart.
2. Spray the stand up lamb cake pan set with flour added no stick cooking spray. Make sure the whole inside is well coated. You don’t want some of the cake to stick to the pan when it’s done!
3. Lay the front of the lamb cake pan flat and fill it to the rim with pound cake batter. It should take about 5 cups.
4. Add the back of the lamb cake pan to the top, and tie it together snugly with several strings.
5. Carefully slide the whole thing into the oven. You may want to place a cookie sheet on the rack below the cake to catch any batter that overflows. I didn’t have much of a problem, but a few drops of liquid did drip down onto the cookie sheet.
6. Bake the cake for about 1 hour at 350`F, then check to see if it is done. If it’s not done bake for an additional 10 to 15 minutes.
7. Remove the cake from the oven and carefully turn it out onto a cooling rack to cool.
8. While the cake is cooling mix up your icing, and cover a cardboard cake plate with decorative foil.
9. Color a small amount of icing with pink food color, and a small amount of icing with black food color for the lamb’s ears and face. You should need less than 1/4 cup of each color. You’ll also need to use the green food color to make about 1/2 cup of green icing for the grass.
10. Ice the cake all over with a layer of white icing.
11. Ice the insides of the lambs ears with pink icing.
12. Add a Wilton #1M or another large star tip to a pastry bag, and use the tip to cover the lamb with swirls. Leave the pink insides of the ears, and the lambs face free of swirls. Make the swirls by squeezing the pastry bag gently then moving your wrist in a circular motion. It may take a few to get the hang of it.
13. Add a small round piping tip to the end of another pastry bag and pipe on the lamb’s eyes, nose and mouth.
14. Use a Wilton #233 tip on the end of a pastry bag to make the grass. Just squeeze the bag, pull up, and release pressure to make the blades of grass. You can make just a little around the lamb, or cover the board.
15. Wipe off any excess icing on the cake board and you’re ready to display your stand up lamb cake for a spring brunch, Easter dinner, or birthday party.